YOSHIDAHAMONO Bunka Knife 190mm – Aogami #2 Carbon Steel HRC 66–67 | Full Tang Zelkova Handle | 15-Degree Edge, Double-Edged Japanese Chef Knife, Made in Japan
Product details
| Management number | 221153621 | Release Date | 2026/05/03 | List Price | US$54.00 | Model Number | 221153621 | ||
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- Sharpness that changes prep: most kitchen knives crush tomatoes, bruise herbs, and drag through fish skin; this blade glides through all three — Aogami #2 carbon steel hardened to HRC 66–67 and sharpened to 15 degrees per side holds a finer, longer-lasting edge than stainless Japanese knives at HRC 60–62; harder steel means a thinner grind and more precise cuts; the difference is immediate from the first use and the edge stays that way through extended daily cooking
- Versatility without the bulk: a standard 8-inch chef knife is too long and round-tipped for precision detail work; the 190 mm Bunka handles the full range — julienned vegetables, scored fish, minced herbs, sliced boneless meat — then shifts to fine scored cuts and detailed work with the reverse tanto tip where a gyuto becomes clumsy; shorter and more maneuverable for tight boards and one-handed tasks; double-edged grind for right- and left-handed cooks
- Balance that disappears in your hand: at 156 g (5.5 oz), this knife is light enough to forget you are holding it during long prep; full-tang Zelkova (Keyaki) wood handle means the blade steel runs the full length — no flex, no wobble, no movement between blade and handle; the oval cross-section provides natural grip without gripping pressure for both right- and left-handed cooks; Zelkova is a traditional Japanese handle wood chosen for low weight and natural surface grip; overall length 13.2 inches (33.5 cm)
- Carbon steel is a choice, not a compromise: serious knife-makers use Aogami #2 because it reaches HRC 66–67 — harder and sharper than stainless can achieve; the exchange is simple: hand wash, dry immediately, apply food-safe camellia oil occasionally; in return the blade develops a natural blue-grey patina that hardens and protects the steel over time; sharpen on a whetstone only — ceramic honing rods chip the edge at this hardness; produced in Japan by YOSHIDAHAMONO
- For cooks who have outgrown average knives: this is the knife for someone who has stopped blaming their ingredients and started questioning their tools — and for anyone buying a gift for that person; suitable for birthdays, Father's Day, Christmas, housewarming, and culinary school graduation; this is not an upgrade within the same category — it is a step into a different one entirely
| Size | 6.7" |
|---|---|
| Color | Bunka Keyaki |
| Blade Edge | Plain |
| Brand Name | Grumpy Dad CO |
| Unit Count | 1.0 Count |
| Blade Color | Black |
| BladeLength | 170 Millimeters |
| Item Length | 13.2 Inches |
| Manufacturer | Grumpy Dad Co |
| Model Number | GD JK |
| Material Type | Aogami #2 Steel HRC 62–64 |
| Handle Material | Wood |
| Manufacture Year | 2026 |
| Construction Type | Forged |
| Blade Material Type | High Carbon Steel |
| Included Components | nothing |
| Is the item dishwasher safe | No |
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